White Chocolate Cranberry Pistachio Biscotti

Deliciously crunchy and crumbly my white chocolate cranberry pistachio biscotti is perfect for dipping!
Ingredients
2 and 14 cups 281g allpurpose flour spooned leveled plus more for work surface hands
1 cup 200g packed light or dark brown sugar I prefer light here
1 teaspoon baking powder
12 teaspoon ground cinnamon
12 teaspoon salt
14 cup 4 Tbsp 56g unsalted butter cold and cubed
3 large eggs
1 Tablespoon 15ml canola or vegetable oil or melted coconut oil
1 teaspoon pure vanilla extract

34 cup 75g pistachios
34 cup 120g dried cranberries
egg wash 1 large egg beaten with 1 Tablespoon 15ml milk
8 10 226g 282g ounces white chocolate coarsely chopped
Instructions
Preheat oven to 350F 177C. Line two large baking sheets with parchment paper or silicone baking mats. Always recommended for cookies. Set aside.
Whisk the flour brown sugar baking powder cinnamon and salt together in a large bowl until combined. Using a pastry cutter or 2 forks cut in the butter until the mixture is crumbly. Set aside. In a medium bowl whisk the eggs oil and vanilla together. Pour into the flourbutter mixture and gently mix together until everything is just barely moistened. Fold in the pistachios and dried cranberries.
Turn dough out onto a lightly floured surface and with floured hands knead lightly until the dough is soft and slightly sticky about 810 times. If its uncontrollably sticky knead 12 more Tablespoons of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 89 inch long roll patting down until each is about 12 inch thick. Using a pastry brush lightly brush the top and sides of each biscotti slab with egg wash.
Bake in batches or together for 2526 minutes or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough